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Stuffed Dates

Stuffed dates with creamy goat cheese, a whole roasted almond, and crisp bacon baked until glossy. Finished with a quick honey drizzle and thyme or flaky salt garnish for a sweet-salty bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Medjool dates
  • 24 Medjool dates, pitted Pitted for easy stuffing.
Goat cheese
  • 4 oz goat cheese Use a small spoonful per date.
Whole roasted almonds
  • 24 whole roasted almonds Place one almond inside each date.
Bacon
  • 12 bacon, halved crosswise Half slices wrap each stuffed date.
Honey
  • 1 tbsp honey Drizzle after baking.
Garnish
  • 0.5 tsp Fresh thyme or flaky sea salt for garnish Use either thyme or flaky sea salt.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and line a baking sheet with parchment for easy cleanup.
Stuff and wrap
  1. Slit each date open along one side and set them on the parchment as you work.
  2. Fill each date with a small spoonful of goat cheese and one whole roasted almond.
  3. Wrap each date in a half slice of bacon and place it seam-side down on the baking sheet.
Bake and finish
  1. Bake at 400°F for 15-18 minutes, turning once, until the bacon is crisp.
  2. Drizzle with honey, garnish with thyme or flaky sea salt, and serve warm.

Notes

For the neatest filling, keep the goat cheese in small portions so you can add a consistent spoonful to every date. Store leftovers in the refrigerator up to 3 days; rewarm on a sheet pan at 350°F until hot. Freezing is not recommended because the bacon texture softens. For a lighter option, use turkey bacon in the same amount for a similar sweet-salty appetizer.